There’s a new gingerbread cookie in town! Warmly-spiced and made dairy-free thanks to a lovely, light olive oil. Decorate them simply and enjoy, or gift to friends and neighbors! Continue reading “Vegan Gingerbread People” » LEGGI TUTTO
Draw your family from their sweet slumber on Christmas morning with the smell of freshly baked breakfast rolls wafting through the air. Sticky Buns studded with pecans, Cinnamon Rolls (regular or gluten free), Raspberry Jam Rolls or S-shaped St. Lucia Saffron Buns make the morning extra special. Continue reading “Best Breakfast Rolls for Christmas Morning” » LEGGI TUTTO
A grocery store classic brought home for the holidays! These super soft, cakey cookies are delicious with a cold glass of real milk – a true festive treat the whole family will love. Double the batch to gift or freeze! Continue reading “Peppermint Lofthouse Cookies” » LEGGI TUTTO
Usher in the holiday baking season with these simple, soft, and tender eggnog cookies! Laced with fragrant nutmeg and real eggnog, these are a great contender for this year’s cookie tin or holiday dessert. Continue reading “Eggnog Cookies” » LEGGI TUTTO
These festive tree-topped mousse cakes are wrapped in a red striped sponge and filled with pink peppermint mousse. Decorate them with your favorite holiday sprinkles.
O Christmas Tree, O Christmas Tree
How lovely are thy … sprinkles?
I couldn’t resist. I had a lot of fun making these cakes, and they are created using one of my favorite pastry techniques. Stencil paste is a pastry medium made with egg whites that you can whip up at home. Just tint it a fun color and then use it to pipe or stencil designs onto a silpat or parchment paper.
For these cakes, I spread the stencil paste on a silicone baking mat and used a cake comb to create striped designs in the paste. Some of my lines were a little wavy, but the cakes turned out cute anyway!
The paste is chilled until it stiffens, and then sponge cake is spread evenly on top.
After a quick bake in the oven, the sheet of sponge cake is turned out to reveal the design. Then you can cut it or roll the cake according to your inspiration or design.
For this project I cut lengths of sponge to fit inside 3″ pastry rings, and then filled each of them with delicious pink peppermint mousse.
After the mousse is chilled, the cakes are topped with a layer of snowy white buttercream, and then topped with a sugar cone. With just a little baker’s magic (green food color and a piping tip) the sugar cone becomes an evergreen tree.
Gold and white sugar pearls made beautiful mini baubles for decorating, as did some super teeny tiny candy canes – I just love those!
You can find the recipe and more instructions for these little cuties over at Food Network.com – and I’ll link it below, too! Also, be sure to check out the video I shot of the creation of these cakes, right here.
Peppermint Stripe Mousse Cakes on FoodNetwork.com
link Peppermint Stripe Mousse Cakes By Heather Baird Published: Thursday, December 17, 2020Thursday, December 17, 2020Peppermint Stripe Mousse Cakes Recipe LEGGI TUTTO
Forgot about holiday gifts because your brain was elsewhere? Great news—one of the handy things about the pandemic shifting everything online is how it favors procrastinators. Last-minute gift buyers, the world is now your oyster!
When even Amazon two-day delivery is not going to fit in the picture, here’s an assortment of instantly-deliverable gifts online for the cooks, foodies, and eaters in your life. It’s like you’re Santa, stuffing goodies in their holiday inbox.
And hey, we’d be remiss to mention our Simply Recipes Meal Plans! Think of them as digital stocking stuffers. From Global Cuisines to Dinner in a Flash, we’ve got you covered!
Still don’t see what you’re looking for? You can’t go wrong with a gift card to a favorite local restaurant. Independent restaurants are suffering now, so a gift card is not only thoughtful to the recipient, but to the business.
And here’s one gift you can give that’s free. Ask your favorite cook what they’ve been making lately. There are few things cooks love more than getting a chance to tell you about their passion. LEGGI TUTTO
1 Preheat oven and prepare pan: Preheat an oven to 350°F. Spray a 9 x 13-inch baking pan lightly with cooking oil.
Line the pan with parchment paper, making sure about 1-inch of paper overhangs the long side of the pan. You will use the overhang to lift the bars out of the pan later.
2 Cream the butter, sugar, and spices: In the bowl of a stand mixer fitted with the paddle attachment, place the butter, brown sugar, vanilla extract, ginger, cinnamon, nutmeg, cloves, salt, and baking soda. With the mixer on medium-high, cream the ingredients together until the mixture forms a paste and clings to the side of the bowl, about 2 minutes.
3 Scrape, add molasses and egg, and mix: Use a rubber spatula to scrape down the side of the bowl and add the molasses and egg. Mix until incorporated, about 30 seconds on medium speed.
4 Scrape down the bowl: Use a rubber spatula to scrape down the sides of the bowl again. Add the flour. Slowly mix, at low speed, until the dry ingredients are absorbed. You may need to scrape the sides of the bowl down halfway through to make sure all the ingredients are incorporated. The dough should be the consistency of thick and stiff frosting.
5 Transfer dough to the prepared pan: Scrape the dough into the prepared baking pan and spread the dough out evenly with a butter knife or small offset spatula.
6 Bake: Transfer the baking dish to the oven and bake for 16 to 20 minutes or until a toothpick inserted in the middle of the pan comes out clean.
7 Cool the bars: Remove the pan from the oven and let it cool completely on a wire rack until it is at room temperature, about 2 hours. While the bars are cooling, take the cream cheese and butter out of the fridge to come to room temperature.
8 Make the frosting: Once the bars are cool, make the frosting by placing the cream cheese and butter in a clean bowl of a stand mixer fitted with a paddle attachment. Cream together on medium-high speed until the butter and cream cheeses are well blended and there are no more lumps, about 1 minute.
Scape down the sides of the bowl and add vanilla and salt and mix for 30 seconds to incorporate. Again, scrape down the sides and add the powdered sugar. Mix on low speed until the sugar is absorbed and the frosting is thick and smooth.
9 Frost the cookies: Frost the top of the cookie bars generously.
10 Chill and cut the bars: If you want clean lines for presentation purposes, place the frosted uncut bars, uncovered, in the fridge to chill for 1 hour. Once the bars have chilled, use the parchment sling to lift them from the pan and place them on the cutting board. Use a large sharp knife and press straight down, rather than dragging the knife through the bars. Wipe the knife blade after each cut.
If you want to skip the refrigerator chill step, you can cut the bars after they’ve cooled on the counter. The lines just might not be as sharp.
11 Serve: Arrange the bars on a platter, top with sprinkles if desired, and serve. Store leftovers covered in the fridge for up to 3 days. LEGGI TUTTO
This classic southern candy has a cream center infused with real Kentucky bourbon, and enrobed in smooth chocolate. It’s a perfect gift for the bourbon connoisseur on your list!
This is yet another retro southern candy that I’d never tried – until now! The centers hold a cream filling that is packed with bourbon flavor and they’re sandwiched between two pecan halves. Chocolate-dipped and drizzled, they are ready for the holidays and a place on your favorite silver candy tray.
I’ve always heard these referred to as Kentucky Colonels, but some people call them bourbon balls. In my neck of the woods (TN), a bourbon ball is a completely different confection of packed cookie crumbs mixed with chocolate, honey, and bourbon (see my 5 Minute Bourbon Ball recipe here). It just goes to show you how diverse southern food culture can be – it’s so wonderful to explore!
The ingredients list is short, so use the best of each you can find, however, any Kentucky bourbon will be wonderful in this recipe. I used a bottle of Four Roses single barrel left over from a wedding cake I made in October. But less costly brands such as Wild Turkey 101 will taste just fine, too.
After they’re set, these candies stay boozy for quite a while! They will mellow over time, so they can be made a few days in advance.
One batch of this candy can be divided to make several gifts. They are very rich and have a tongue-tingling bite! Four or six, boxed or packaged in a cellophane bag is the right amount to give considering their potency. Kentucky Colonel Candies[Click for Printable Version]
Yields 18-20 candies1/4 cup (57 grams) butter
4 cups (455 grams) confectioners’ sugar
1/3 cup (80 ml) Kentucky bourbon
36-40 pecan halves
2 cups (12 oz.) semisweet chocolate morsels
1 tablespoon vegetable shorteningMelt butter on the stovetop on medium heat, or in the microwave for about 20 seconds until just melted. In a medium sized mixing bowl, pour butter into the confectioners’ sugar, along with the bourbon and stir together until the mixture forms a dough. Portion mixture with a small cookie scoop (4 teaspoon capacity) and form into balls, then press a pecan half into the bottom and top of each ball (in other words, sandwich the ball between two pecans). Place on a parchment-lined baking sheet and cover with plastic wrap. Chill for 8 hours, or overnight.Melt chocolate and shortening together in a saucepan over medium heat. Remove from heat, and carefully dip bottom half of each candy in chocolate one at a time. Place each candy on a baking sheet lined with parchment to cool.Place 2-3 tablespoons of melted chocolate in a small zip top bag. Snip a tiny hole in one corner of the bag. Drizzle melted chocolate over the tops of the candies. Let candies cool and set at least 30 minutes before serving or packaging. Store in an airtight container.
Note: Yield size can be increased by rolling smaller portions of the cream filling, just make sure to have enough pecans and chocolate on hand to accommodate the amount.
link Kentucky Colonel Candy By Heather Baird Published: Wednesday, December 16, 2020Wednesday, December 16, 2020Kentucky Colonels Candy Recipe LEGGI TUTTO
